Lessons 6 & 7

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Food Scientist (Part 2)

Think back to the lesson on macronutrients. You learned about:

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Carbohydrates

Proteins

Fats

Provide the body with energy

Essential for growth and repair

Important for energy storage and making hormones and cell membranes

A type of carbohydrate that provides energy, regulates blood sugar, helps absorb other nutrients, and helps you feel full.

Binders

Glycoproteins are molecules that are a combination of carbohydrates and proteins. These macronutrients can also act as binder in foods.

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A type of carbohydrate that provides energy, regulates blood sugar, helps absorb other nutrients, and helps you feel full.

Binders

Binders are substances that help to hold food together, improve its texture, and prevent it from falling apart. Glycoproteins can help to bind ingredients together in food products, such as vegan meat alternatives, by creating a fibrous and meat-like texture.

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Glycoproteins can be extracted from foods and then used as binders when making other foods, like ice cream, whipped cream, and meringues. They can also help aerate cakes and breads, and improve the shelf life of certain foods.

The more stable the glycoprotein binder, the better it will be to make these types of foods!

Today, you will extract glycoproteins from Chinese Yams, make it into a foam, and then investigate how to make that foam more stable to make it a better food binder.

Step 1: Extract Glycoproteins from a Chinese Yam

Extract Glycoproteins from a Chinese Yam

Materials:

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• Chinese yams (1 per group)
• Potato peeler (1 per group)
• Knife
• Ziploc bag (1 per group)
• Mixing bowl
• Cheesecloth (to cover the top of the bowl)

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Procedure:

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1. Peel the chinese yam and dice it into small pieces with a knife.
2. Put the peeled yam in a ziploc bag and smash it into small pieces.
3. Place a bowl on the table.
4. Set a piece of cheesecloth over the bowl.
5. Transfer the smashed yam pieces and any liquid into the cheesecloth.
6. Twist the cheesecloth closed, and squeeze as much of the liquid/slime into the bowl as possible. This is the glycoprotein.

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Step 2: Make the Glycoprotein Foam

Make the Glycoprotein Foam

Materials:

• Chinese yam glycoprotein liquid
• Whisk
• Mixing bowl
• Measuring spoons
• Water
• Small cups

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Procedure:

1. In a mixing bowl, add 2 tablespoons of glycoprotein liquid and 2 tablespoons of water.
2. Mix the glycoprotein and water mixture with a whisk until it forms a foam.
3. Pour the foam into a small cup and observe its texture and stability.
4. Repeat the experiment with different ratios of glycoprotein to water (e.g., 1 tablespoon of glycoprotein and 3 tablespoons of water).
5. Record the results and compare the texture and stability of the different foams.

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Make the Glycoprotein Foam

Discussion:

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• What did you observe about the texture and stability of the foam?
• Why do you think glycoprotein can be used as a foaming agent?
• How might glycoprotein be used in food products to create a desired texture or consistency?

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Step 3: Plan and carry out your own investigation to determine with nutrient will make the glycoprotein foam a more stable food binder.

Glycoprotein Foam Investigation

Materials:

• Chinese yam glycoprotein foam
• Water
• Vinegar
• Salt
• Sugar
• Stirrer
• Four identical cups
• Spoon
• Timer

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Instructions:

1. Plan and carry out your own investigation to test the effects of different additives on the stability of glycoprotein foam.
2. After observing the properties of the foam, form a hypothesis about which additive you think will increase the stability of the foam.
3. Carry out the experiment to test your hypothesis, using a variety of different additives, such as sugar, salt, vinegar, or other substances.
4. Record your observations and data, and draw conclusions based on their findings.
5. Reflect on the importance of stable foam in food production and consider how their findings could be applied in the food industry.

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